There is nothing I love more than a baked potato with a crispy skin that crackles when you cut it open to reveal the fluffy white softness within. I think it resonates from my childhood, the little slightly burnt marks on the skin that just tasted that bit extra delish, the piles of butter which my parents also loved as they were children during the war and butter deprived.
If you are lucky enough to have some truffle salt or even actual truffles, this recipe will be on your top of the pops list. The salt helps draw out all the moisture in the skins, rendering them crunchy and salty without being overly so. Luckily for me I have a stash of frozen truffle butter from our adventures in Manjimup last year. Better pre-heat the oven!
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- 2-3 Nadine or Ruby potatoes per serving
- 1 Kilo pink salt flakes for roasting BUY
- Extra Virgin Olive Oil (EVOO) as needed BUY
The Truffle Butter
- 40 Grams parmesan cheese cubed
- 225 Grams unsalted butter in pieces BUY
- 2 Pinches pink salt flakes truffle salt! BUY
- 2 spring onions, sliced
Preheat oven to 170°C.
Wash and dry the potatoes leaving the skins on.
Place enough salt in the base of a small baking tin to just cover the base.
Brush the potatoes with EVOO and roll across the salt, preferably filing the tray with potatoes.
Bake for 1 hour approximately and then test for doneness. They shouldn’t be totally soft yet.
Increase oven temperature to 200°C and finish baking for a further 30 minutes.
Place onto a plate, removing excess salt from the bottoms of the potatoes. (You can keep the baked salt and use it at the table if desired.)
Split with a cross cut and serve with plenty of Truffle Butter and additional MRS Truffle Salt to taste.
To make the butter, place the parmesan into the Thermomix bowl and mill 10 sec/speed 10.
Add butter, truffle salt and half the spring onions and mix 6 sec/speed 6. Roll and wrap in baking paper until use. Slice off portions of butter to use on your hot potatoes with the remaining spring onions on top.